If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
For serving: finely chopped green onions and toasted sesame seeds
Steak Crostini
(Makes about 2 dozen)
1.5 pounds filet
1/4 cup mayonnaise
1/4 cup sour cream
2-3 tablespoons prepared white horseradish
1 tablespoon chopped parsley
Kosher salt and coarsely ground pepper
Olive oil
1 French or sourdough baguette, cut into roughly 1/2 inch-thick slices
Baby or micro arugula to garnish
Steak Mushroom & Caramelized Onion Flatbread
Makes about 2 dozen slices
1.5 pound skirt steak
Oil
Kosher salt & coarse ground black pepper
1 tablespoon butter
2 medium sized flatbread crusts
1 red onion, thinly sliced
1/3 cup mayo
1 tablespoon minced garlic
1 teaspoon lemon juice
8 ounces cremini mushrooms, thinly sliced
1 cup balsamic vinegar
3 tablespoons brown sugar
1 cup crumbled blue cheese
1 cup shredded mozzarella
Directions
MEATBALLS
Preheat oven to 375
Put meatball ingredients in a large, and mix well to combine
Wet your hands lightly (to prevent meatballs from sticking to you) and shape into approximately tablespoon sized balls, and place on a parchment lined baking sheet
Bake until just cooked through, about 20 minutes
Put the glaze ingredients in a small pan, and heat over low until nicely mixed
When meatballs are done, brush with glaze, put on a serving platter and sprinkle with green onion and sesame seeds – then add a skewer
Serve
Steak Crostini
Preheat oven to 275 and remove steak from fridge
In a small bowl combine the mayo, sour cream, horseradish, parsley & salt & pepper – mix well then set aside
Lightly oil steak, season well with salt & pepper and put on a rack on a sheet pan, then into the oven
Cook until done to your liking, remove then heat a cast iron pan on high, add a tablespoon of beef tallow or a high heat oil and sear the steak about a minute on both sides – remove (this could be done the day before) and when room temp, slice very thinly against the grain
Preheat broiler on high
To make the crostini, put the baguette slices on a baking sheet, brush lightly with oil and place under the broiler until just getting golden – flip over and repeat but less on this side - then transfer to a platter
Put some of the horseradish cream on each baguette slice, top with some filet, a grind or 2 of black pepper and finely a little of the arugula
Steak Mushroom & Caramelized Onion Flatbread
Remove steak from fridge about 30 minutes before cooking
Preheat grill to medium high
Lightly oil steak, season with kosher salt & pepper and grill, turning often until done to your liking – remove and let cool (this could easily be done the day before)
When ready to serve, slice steak very thinly against the grain
In large skillet on medium high heat add the butter, 1 tablespoon of oil and the onions - cook until starting to become slightly golden, about 10 minutes
While they cook, combine the mayo, garlic, lemon juice and a pinch of salt in a small bowl – mix well and set aside
Turn the heat down to medium on the onions, add the mushrooms and cook until they’ve softened…stirring often, maybe another 7-10 minutes
In small pot on medium heat combine balsamic vinegar and brown sugar – mix well and bring to a simmer, then turn down to medium low and reduce until it becomes syrupy and reduced by about half – set aside
Preheat oven to 425
To assemble, spread each flatbread with some of the mayo mix, put half of the onions & mushrooms on each, then steak and top evenly with the blue cheese and mozzarella and bake for 10-12 minutes, until crust is golden and cheese is melted
Drizzle lightly with the balsamic glaze, then slice & serve
